I just tried this today and it turned out great. I used a narrow loaf pan instead of a square pan and probably beat the egg white a bit too much so the top crust cracked wide open, but it was still very delicious and the texture was like that in the video. 😄 Thank you so much for the very detailed instructions; they gave me a lot of confidence.
May 老師早晨！ 老師傳授將蛋白冷藏二十分鐘的技術非常正確。因為蛋白冷藏後減少熱空氣使蛋白泡沫澎漲變粗糙，尤其是在夏天季節，打出的蛋白較幼細順滑。我習慣用手動打蛋器打拂蛋白的，將手勢減慢，力度降低就能打出幼滑的蛋白霜，其餘全部製作技巧跟足老師的指示，只是我家裡沒有巧克力粉，將麵粉份量加大至75克。製作時因為係晚上，買不到新鮮牛奶，於是改用了半罐淡奶。蛋糕出爐後跟老師做的巧克力蛋糕一樣搖得出震動質感。謝謝 May 老師。請老師繼續傳授大家蛋糕製作技巧，祝老師所有影片業務蒸蒸日上，每日上衝百萬觀賞人次！祝老師新一年萬事如意，生意興隆。
Hi, I'm really interested in the type of baking paper you use to bake your cake as it comes out so clean and not stick to the cake. Could you please share the name or the type of that baking paper at all, please? Thank you.
Hey, one question: what is the total bakingtime? Is it 50 min. + 40 min. + 10 min.? So in total 100 minutes? Or am I wrong? I don’t get why the temperature goes up and down from 140 to 120 to 140 again! Thanks in advance!
And one more question, if you don't mind, my table mixer has already been whipping egg whites for 45 minutes at speed 3 (there are 8 in total). Is it okay? I froze the egg whites as you instructed in the video and added sugar gradually. The egg whites do change, they go to what we need, but 45 minutes!
Subscribed!! I’ve just watch your video and I love how you describe every little technique. This is the key of success! It helps me a lot. Thank you!! ❤❤
Es increible esta receta muchas gracias, podria decirme el numero de huevos? serian segun he visto en el video yemas 4 y las claras de 4 huevos tambien? Espero tu respuesta gracias
Hello, thanks a lot for your tutorial! I'd like to ask, what if I want to add 20g of chocolate to integrate into the batter, do I have to change any other proportions and if yes, how? Thank you!
It's such a beautiful Castella cake!! Why do we need to refrigerate the egg whites into ice flakes? What are the different results if use at room temperature? Please give me some advice. Thank you very much.🙏
Look so good!👍 Look easy too but not sure it works on me or not 😂 Abit troublesome to freeze the egg whites as freezer no space, any alternative please?🤭
[蛋糕]朱古力古早味蛋糕(水浴法) |巧克力古早蛋糕 |Chocolate Taiwanese Castella Cake Recipe(ASMR)
材料:(15cm X 15cm X 10cm)
蛋白.............................220g
蛋黃...............................98g
牛奶...............................80g
沙拉油...........................70g
低筋麵粉........................50g
無糖可可粉....................25g
細砂糖............................80g
鹽...................................1g(可省略)
雲尼拿香精/香草精.....少許(可省略)
Ingredients:(15cm X 15cm X 10cm)
egg white.............................220g
egg yolk...............................98g
milk...............................80g
vegetable oil...........................70g
cake flour........................50g
cocoa powder…………………………25g
granulated sugar............................80g
salt.....................................1g(optional)
vanilla extract………….a little(optional)
做法:
1.在模具底部墊油布或油紙防黏
2.把蛋白和蛋黃分開, 稱出所需份量
3.把無糖可可粉和低筋麵粉過篩到一個大碗內
4.小火把沙拉油加熱至約攝氏60-70度時離火, 離火後油溫會繼續上升, 待油溫回落到約攝氏75度時, 把全部沙拉油加入低筋麵粉中,迅速攪拌均勻
5.加入牛奶, 攪拌均勻
6.加入蛋黃, 攪拌均勻
7.加入鹽和香草精, 攪拌均勻
8.開電動打蛋器中速, 攪打蛋白至粗泡時, 分三次加入砂糖, 全程中速把蛋白打至濕性發泡(軟彎勾), 最後用最慢速整理氣泡約1分鐘
9.挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻
10.再挖三分一蛋白霜加入蛋黃糊內, 用手動打蛋器攪拌均勻
11.最後把全部蛋黃糊倒入蛋白霜中, 用手動打蛋器攪拌均勻, 然後用刮刀徹底翻拌均勻
12.把蛋糕糊從約15~20cm高處倒入蛋糕模內
13.晃動模具使表面平整, 然後在桌面輕敲一下, 震出大氣泡
14.放入已預熱的烤箱:140°C 50分鐘-120°C 40分鐘-140°C 10分鐘-門夾布悶10分鐘
(這次烤溫比原味的高了10度,
是因為我的烤箱上火換了一條發熱線後, 上火爐溫低了,
所以, 爐溫只可以參考, 一定要根據自家烤箱的情況調整)
15.取出蛋糕, 在桌面上輕摔一下, 震出熱空氣, 從模具中取出蛋糕, 放在冷卻架上, 撕去烘焙紙/油布, 冷卻至微暖, 即可切件享用
表面皺皺的原因:
1.表面烤得不夠乾
2.烤溫太低
3.表面隆起弧度太大, 冷卻後就會皺皮
底部有布丁層原因:
1 攪拌不勻
2攪拌過度，消泡了
3蛋白打發過度，消泡了
嚴重回縮原因:
1.烤的時間不足
2.蛋白打發不足
3.出爐後沒有敲一下讓熱氣散出
4.出爐後沒有立刻撕開烘焙紙
5.燙麵溫度不對
開裂原因:
1.蛋白打發過度
2.爐溫太高
3.烤箱密封性太好
筆記:
-最好用密底的模具, 確保蛋糕底不會進水
-蛋白先冷凍15-20分鐘, 打出來的蛋白霜更穩定, 更細膩
-要打發一個綿密, 穩定的蛋白霜, 要點就是:慢
-全程中速打發, 不要貪快使用高速打發,太快打出的蛋白霜較粗糙, 不穩定, 容易消泡
-蛋白打至小彎勾即可
-室溫水入爐, 高約1.5-2cm即可, 不要太多, 多水難上色, 烤的時間要更久
-烤好後留在烤箱10分鐘才取出, 可防止過度回縮
-食譜給出的是我家烤箱的烤溫和時間, 只供參考, 要根據自己烤箱的脾氣調整
------------------------------------------------------------------------------------------------
[蛋糕]台灣古早味蛋糕(水浴法) |Taiwanese Castella Cake Recipe(ASMR)
ruclips.net/video/pNNNLTCEgGw/видео.html
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One of my favorite Chef is Yummy Yummy❤️
@@jrespeto Thank you so much!❤️🥰🌹
@@yummyyummy2549 you're one of my top 5 baker that I really admire❤️
@@jrespeto Thank you very much! You made my day!😊🥰🌹❤️
看了說明文，原來烤好不能馬上取出來，昨天看您的影片試做，口感很綿密細緻，可惜縮腰，
點開您的說明真是詳盡不藏ㄙ❤，決定這2天再來試做一次，
感謝分享教學😊
I just tried this today and it turned out great. I used a narrow loaf pan instead of a square pan and probably beat the egg white a bit too much so the top crust cracked wide open, but it was still very delicious and the texture was like that in the video. 😄 Thank you so much for the very detailed instructions; they gave me a lot of confidence.
手藝真的是超讚的！我打的蛋白都打得太乾了，你打的蛋白看起綿溜溜的😋😋😋！👍👍👍
謝謝分享
剛完成製作出爐，謝謝 May 老師指導，蛋糕很成功。老師的蛋糕製作技巧非常出色，感謝 May 老師分享，祝 May 老師晚安！
好棒👍🏻多謝你的留言，這樣的留言就是我繼續分享食譜和錄製影片的動力，謝謝你，預祝你新年快樂！🧧
May 老師早晨！
老師傳授將蛋白冷藏二十分鐘的技術非常正確。因為蛋白冷藏後減少熱空氣使蛋白泡沫澎漲變粗糙，尤其是在夏天季節，打出的蛋白較幼細順滑。我習慣用手動打蛋器打拂蛋白的，將手勢減慢，力度降低就能打出幼滑的蛋白霜，其餘全部製作技巧跟足老師的指示，只是我家裡沒有巧克力粉，將麵粉份量加大至75克。製作時因為係晚上，買不到新鮮牛奶，於是改用了半罐淡奶。蛋糕出爐後跟老師做的巧克力蛋糕一樣搖得出震動質感。謝謝 May 老師。請老師繼續傳授大家蛋糕製作技巧，祝老師所有影片業務蒸蒸日上，每日上衝百萬觀賞人次！祝老師新一年萬事如意，生意興隆。
昨晚我用了70克「Wesson」菜油，六隻雞蛋（蛋黃超重18克，雞白卻只有198克），80克沙糖，75克低筋麵粉，半罐淡奶製作。總共焗製時間110分鐘，焗爐溫度全依足老師傳授方法。140度（50分鐘）+ 120度（40分鐘）+ 140度（10分鐘）+ 熄火後悶焗十分鐘，蛋糕出爐後很精美。再一次謝謝老師傳授那麼優良的製作技巧！
It's too Good.... thank you for such a wonderful video
餐具太漂亮了！
謝謝🥰
Your cake is very beautiful
Thank you!🥰
沒做過蛋糕的我，看完影片都想做了，超漂亮
謝謝！🥰❤️🌹
isviçre jibhehjhdhgdhbdhdbbdhdjjjjjxhhdhhdhdhdgxjgxrghhhfghchhdhehdhdgd😮vvfvd😢nxbhdhdhgdhshhsjehusjshdvgmehsbshhdhshs
你的食谱和做法 是我做过最成功的一个 谢谢❤🎉
多謝支持🥰
謝謝分享，烤的好美
謝謝！❤️🥰🌹
Very well explained tutorial. Thank you.
Большое спасибо, что написали рецепт! Учусь у Вас готовить! 🙏🙏🙏👍👍👍👍Thank you so much for posting the recipe! I'm learning to cook!
Thank you!❤️🌹🥰
❤❤❤❤❤ what a wonderful recipe❤❤
Thank you for sharing 😊
Thank you very much for the recipe..❤
me encanta tu receta, voy a intentar hacerlo con la paciencia que enseñas que la leccion aprendida. muchas gracias
好正，見到都想食
🥰🌹❤️
@@yummyyummy2549 😋😋😋😋😋😋
多謝您的教學同分享❤❤
🌹♥️
Thank you for sharing
🥰🌹❤️
@@yummyyummy2549 🌹🌹🌹🌹🌹🌹
Humm, ça a l'air super bon. Merci pour la recette, j'essayerai de le faire. Bravo ❤
我做成功了，好开心！🤩感谢老师❤❤❤
👍🏻👏🏻🥰
Hi, I'm really interested in the type of baking paper you use to bake your cake as it comes out so clean and not stick to the cake. Could you please share the name or the type of that baking paper at all, please? Thank you.
多謝你詳細嘅講解，每次睇你整蛋糕都覺得好療癒，配埋得意嘅喵叫聲，希望你繼續拍多d，加油！
多謝支持！我會加油🥰❤️🌹
Hey, one question: what is the total bakingtime? Is it 50 min. + 40 min. + 10 min.? So in total 100 minutes? Or am I wrong? I don’t get why the temperature goes up and down from 140 to 120 to 140 again! Thanks in advance!
Yes total is 100
WOW... This is good morning view.. (Now in Indonesia is morning)... Yummy yummy always 👍👍👍👍👍 in my ❤..
Good morning !🥰🌹❤️It's such a cold day in Hong Kong.🥶🌧️🍃💨
蛋糕真的好漂亮,好想食😅❤❤
Se ve muy bueno esoooo, quiero hacerlo yo también.
看起來很柔軟好吃
請問
這個配方適合做成生乳卷外皮嗎 謝謝
太美了
謝謝！🥰🌹❤️
Thank you so much to have a detailed video. Notes n measurements. I will learn. Happ 2023
Happy New Year!❤️🎆🥳🎉
Merci pour vos recettes
好開心陪你整朱古力蛋糕
多謝！🥰🌹❤️
@@yummyyummy2549 ❤️❤️❤️❤️❤️❤️
好吸引，聽日試吓先❤
祝你成功🥰❤️🌹
Първо си оставяте за сутрешното кафе.🥰❤😊
Wowwww. Amazing cake. Thank you so much.
Thank you!🥰🌹❤️
朱古力蛋糕很靚😋😋👍🏻👍🏻👏
🥰🌹❤️
详尽提释👍👍👍👍👍
❤️🥰🌹
用您上面的材料做，可以做兩個
請問容器比較小
可以把所有的材料都可以減半嗎？
時間需要減少嗎？
請問烤盤是放中層，還是放底層？
蛋白霜有打到綿密
但是我的表皮還是裂開了😢
而且上色不了
因為裂開了，又不敢在用高溫烤表皮😢
我家附近剛好就有在賣這種蛋糕
Mañana lo hago espero me quede tan estupendo como a ti 😊 desde Venezuela saludos 🤗
And one more question, if you don't mind, my table mixer has already been whipping egg whites for 45 minutes at speed 3 (there are 8 in total). Is it okay? I froze the egg whites as you instructed in the video and added sugar gradually. The egg whites do change, they go to what we need, but 45 minutes!
好想食…😍😍😍
好好食，試吓，唔難🥰❤️🌹
改天來做試做看看
Waw, cake yg sangat cantik
Thank you!❤️🥰🌹
也太完美了～
澱粉控路過一整個大驚豔😍😍😍
謝謝你！❤️🥰🌹
視覺上好棒喔@Q@
謝謝！🥰❤️🌹
想請問沙拉油加熱到75度可以增加巧克力的亮度，蛋白冰凍到微結冰請問有什麼用處嗎？
好想吃😍
好好食，試吓，其實唔難整🥰🌹❤️
ВСЁ ВКУСНО! ВСЁ..................!👍👍👍 EVERYTHING IS DELICIOUS! ALL..................!👍👍👍
Thank you!🥰❤️🌹
你好,我個烤箱最底150到,我想問,如果我用150到,要烤幾耐呀.請回覆🙏
蛋黃98克又係大約幾多個蛋黃
Vou fazer❤❤❤ obrigada
I love it
請問想換成抹茶口味是不是將可可粉25g換成抹茶粉就可以了呢？
Thanks
Excellent dear...god bless......love from Bharat❤
What if the oil temperature is not right? How will it affect the cake?
烤的超美🎉
謝謝！❤️🌹🥰
Subscribed!! I’ve just watch your video and I love how you describe every little technique. This is the key of success! It helps me a lot. Thank you!! ❤❤
너무 맛있어보여용~!
If i bakeing in9" cake pan how many degree of heat must be used thank you
So nice❤❤❤❤❤❤❤
Is it suitable for making bday cakes?
Excelsis!
Es increible esta receta muchas gracias, podria decirme el numero de huevos? serian segun he visto en el video yemas 4 y las claras de 4 huevos tambien? Espero tu respuesta gracias
5 eggs
厉害 蛋糕体可以那么高一点也不回缩👍
完全不回縮是沒可能的，正常還是會縮一點的😂
想問說按照烘箱溫度步驟烤完之後蛋糕體還是濕濕的，請問是哪裡出錯?
你好，请问入烤箱前，放的温水是多少度呢？
Yummy🤤
Will it work in a tube pan?
光是外觀就長的很高級😍😍
謝謝你！🥰❤️🌹
好正好想食😋😋
整😂
@@yummyyummy2549 想食你整嘅🤭
@@waitam6357 咁就有啲難度😂
@@yummyyummy2549 速遞🤣
One doubt
2:13 milk
How to type hot method or
Normal method used ???????????
Hello, thanks a lot for your tutorial! I'd like to ask, what if I want to add 20g of chocolate to integrate into the batter, do I have to change any other proportions and if yes, how? Thank you!
Será qué en lugar de aceite se puede usar mantequilla??? 🤔 Alguien me puede contestar
Correcto, se puede usar mantequilla
第一次路過 也祝你開心唷 ❤
謝謝！也祝你有開心的一天！🥰❤️🌹
Your instructions are very detailed, but what if I don't have a thermometer?
砂糖選用方面，是平時飲茶煮餸所用的普通粗幼砂糖，還是比這種砂糖更加幼細的caster sugar ？如果用普通砂糖(granulated sugar)都可以把蛋白打得細緻的話，就方便多了。
普通細砂糖就可以😊
請問你部打蛋器係咩牌子？ 或Model? 因為我買咗部， 但就算我用最低擋， 佢都打（轉）得好快😢…… 唔該晒你先
It's such a beautiful Castella cake!! Why do we need to refrigerate the egg whites into ice flakes? What are the different results if use at room temperature? Please give me some advice. Thank you very much.🙏
Freeze the egg white 15-20 min before beating, resulting in a finer and more stable meringue.😊
@@yummyyummy2549 Thank you for your reply 😊
請問，可以用朱古力麵粉做嗎？
น่าอร่อยคะ
想請教為何蛋白要放進雪柜？
Интересный бисквит,надо испечь.
No lemon juice?
Answer please🙏🙏
no need
thanks for sharing knowledge
如果模具是6吋圓型, 比例是否1/2?
total 100 min in Oven correct?
Lò nhà là lò ngang mình có thể để một khay nước bên cạnh không ạ
想問一下我的烤盤是24*24 高6
這樣高溫要改變嗎
每段時間拉長一些試試，要拉長多久就要自己慢慢試😊
❤❤❤❤❤❤❤
🥰🌹
How to bake in microwave since any aluminum vessel is not use in?
how many eggs u use????
Thank you
🥰❤️🌹
嘗試一次，底層有布丁，下次用版主的方式試試
祝你成功！🥰
請問糖係咪一定要用白砂糖？
用黃糖/稀有糖嘅話要點樣調配？
新手最好先用白砂糖練習打發蛋白霜，黃砂糖都可以打發，但黃砂糖種類太多，各種嘅含水量各異，新手可能未能掌控；稀少糖打發唔到蛋白（但亦有人話可以🙈），羅漢果糖可以😊
老師你好，請問您，這個模具是等於幾吋?我買不到方型15×15×10
只有20×20，這樣要怎麼換算材料計算？謝謝您
材料份量按體積比例算就可以了😊
Добрий вечір, чи можно зробити цей торт але рулет
照著步驟做~成品很好吃！不過表面在烤時裂開了，請問是什麼原因造成、該怎麼改善呢？另外燙麵時我用無鹽奶油代替沙拉油，有什麼要注意的嗎？我做了兩次一次正常一次太稠，不曉得問題出在哪😅
1. 可能蛋白打老了 2. 用无盐黄油替代色拉油的问题，可以试试先用色拉油 3. 烘烤的温度。
Ммм..🥰❤️
Look so good!👍 Look easy too but not sure it works on me or not 😂 Abit troublesome to freeze the egg whites as freezer no space, any alternative please?🤭
Just use iced eggs.
😊😊🎉😊😊